So, you thought your new spiralizer was just for vegetables? Not so! Check out these fruit tarts made with spiralized apples nestled in a date and walnut crust. There is no baking involved, so no hot kitchen. They are great for paleo diets and a sweet treat for vegetarians, yet will appeal to those of all tastes. Don’t miss the variations.
The Author Says: “While I often think of tarts as a dessert item, I love to nibble on these little delights for breakfast or as an afternoon snack. Whenever you choose to enjoy them, you will want to make them again and again.” –Marilyn Haugen and Jennifer Williams
Spiralized Fruit Tarts Recipe
6 pitted soft dates
2 cups (500 mL) raw walnut halves or pieces
1/4 teaspoon (1 mL) kosher salt, divided use
3 Tablespoons (45 mL) raw agave nectar, divided use
4 crisp, tart apples (such as Cameo or Cortland), peeled, cored, and ends cut flat
1/2 teaspoon (2 mL) ground cinnamon
Pinch ground nutmeg
2 teaspoons (10 mL) freshly squeezed lemon juice
Line the cups of a 6-cup muffin pan with plastic wrap.
In food processor, combine dates and walnuts. Process until crumbly and sticky. Add a pinch of salt and 1 tablespoon (15 mL) agave nectar; process until dough forms a ball.
Divide dough into 6 equal pieces and press one piece into the bottom and halfway up the sides of each prepared muffin cup to form a crust. Refrigerate.
Using a spiralizer, cut apples into thin strands.
In a medium bowl, combine apples, cinnamon, nutmeg, the remaining salt, the remaining agave nectar and lemon juice. Let stand for 30 minutes or until apples are softened to desired consistency.
Remove muffin pan from refrigerator. Remove tarts from pan and discard any liquid. Using tongs, divide apple strands among crusts, twisting them to fit.
Yield: 6 servings
• Substitute firm pears (such as green or red Anjou) for the apples. Or use a combination of apples and pears. You will need 4 fruits total.
• In place of the muffin pan, you can use four 3- by 1-inch (7.5 by 2.5 cm) mini tartlet pans. Divide the dough into four equal pieces and press one piece into the bottom and all the way up the sides of each tartlet pan.
Tip: Apples start to discolor very quickly, so if you are not using the strands immediately, either spray them lightly with lemon juice or cover them with a mixture of 2 cups (500 mL) water and 1 Tablespoon (15 mL) lemon juice. Drain before using.
Recipe Source: “150 Best Spiralizer Recipes” by Marilyn Haugen and Jennifer Williams (Robert Rose)
Reprinted with express permission.